Deep-dish pizza crust recipe
I've never been to Chicago but I've had deep dish pizza. This website has a recipe which was highly recommended by commenters. Full-credit goes here for the recipe!!
This my own take on the recipe. This came out fantastic!
Ingredients
- 11 oz room temp water
- 1 tsp granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 18 ounces all-purpose flour (about 3 1/2 cups)
- 2 tsp salt
- 1/8 tsp cream of tartar
- 1/2 cup plus 3 Tbsp corn oil
- 2 Tbsp melted unsalted butter
- Mozzarella cheese, grated (I like Galbani)
- Tomato sauce
Instructions
- Mix sugar, yeast, and water in bowl. Cover and let stand for 15 minutes
- Mix flour, salt, and cream of tartar in separate bowl
- After 15 mins, combine oil with flour mixture and yeast water. Mix with rubber spatula
- Knead for 90 seconds in stand mixer with dough hook
- Put the dough in a bowl greased with Pam. Cover and let rise til doubled for up to 6 hours (I only had to wait 4). Punch and let dough settle 15 mins
- Preheat oven to 450F
- Coat bottom of pan(s) with melted butter. I used 2 9-inch cake pans.
- Split dough into 2 portions, and push crust to edge as much as possible
- Put down cheese first then tomato sauce
- Bake for 25 minutes. Let rest for at least 5 minutes. Enjoy!
Notes:
- Two 9-inch cake pans fit the whole recipe perfectly. However I couldn't manage to make a "wall" on the outer edge; the butter was too slippery.
- Butter may be used but I found online people use olive oil.
- 25 minutes may not be enough time. I may add a couple minutes next time for a crispier crust.
- Use a kitchen scale to weigh the ingredients.
- Don't make the mistake of thinking the dough is too moist by adding extra flour. Following this recipe exactly will yield perfect results.
- I used our family's tomato sauce but chunky home-made sauce tastes great as well